I love this French toast recipe! It's super easy and makes an awesome breakfast (or lunch... or dinner in a pinch!) It's also an excellent way to use up bread that's about to expire. You can freeze the extras and reheat for a super quick school-morning breakfast. My nephews are HUGE fans of my French toast, and can plow through an astounding amount of it; I brought them several bags of French toast last week and I heard they had devoured all of it by the following afternoon. Wow!
The secret is using whole milk (I prefer organic, but it doesn't matter), and cinnamon (shout-out to my friend Melissa for that idea!). I think any regular sandwich bread should work, but my top favorite is the half-white, half whole-grain sandwich bread that I get at Wegman's.
Here's what you need:
4 eggs
1 cup whole milk
~3/4 tsp cinnamon
~14 slices sandwich bread
non-stick spray
Beat eggs thoroughly with a fork. Add milk and cinnamon and mix well. Heat griddle to 325 degrees (or if you don't have a griddle, you can just use a frying pan); spray lightly with non-stick spray. Pour egg/milk mixture into a shallow pan (I like to use a round cake pan). Dip bread, one slice at a time, into the egg/milk mixture, making sure both sides are thoroughly wet - then place on hot griddle. Flip after about 90 seconds or until browned appropriately. Cook on the other side, then remove to a plate to cool.
To freeze, use a gallon ziploc bag; put two slices in the bag and then cover with a piece of waxed paper; add two more pieces to the bag, then cover with waxed paper, etc. This way the pieces don't freeze together, and you can pull individual servings amounts out of the freezer for a quick school-morning breakfast! (It's best if you thaw pieces in the refrigerator overnight first; then in the morning just heat in the microwave, top with syrup, and go!)
Enjoy!
